Roasted Vegetable Enchilada Bake + The With or Without {Meat} Cookbook giveaway

Disclosure: I received a free copy of The With or Without {Meat} cookbook to review. I also do paid project work for Cabot Creamery however I was not paid to write this post by either party. My thoughts and opinions are my own – and it’s no secret that I’m a big fan of both Jackie and Cabot!

UPDATE: This giveaway has ended.

When my friend and colleague, Jackie Newgent, reached out to see if I’d review her latest cookbook, I didn’t hesitate for a second.

Jackie is a registered dietitian that I looked up to early in my career as she was one of the first dietitians I knew of that was successful at combining her love of cooking with her degree in nutrition science – and making a living doing so! She’s also a classical trained chef and calls herself “the natural culinary nutritionist” (<—- love this!) Plus she just a lovely, generous person and lots of fun to work with.

* For diabetics, healthy weight loss/maintenance, flexitarians or families with both vegetarians and meat-eaters

It was definitely hard to choose one recipe to make for this post but I went with this yummy Roasted Vegetable Enchilada Bake as I had most of the ingredients on hand. I made it vegetarian as my sister was coming over for dinner.

I gotta say, this bake was a big hit with the family and now I have a new recipe for the dinner rotation!

What I LOVE about this recipe is not only was it super flavorful but versatile too. Don’t have pintos? Use black beans. Don’t have spinach? Use kale. No poblano peppers? Use bell peppers.

Heat the oil in a large, deep, nonstick skillet over medium-high heat. Add the onion and 1/4 cup salsa, and saute until the onion is softened, about 8 minutes. Add the mushrooms and Poblano pepper, and saute until the mushrooms are softened, about 8 minutes. Stir in the spinach, and toss until just wilted, about 1 minute. Add the beans, cilantro, oregano, cumin, and salt, and saute until fully combined and heated through, about 1 minute. Adjust seasoning.

Spread 1/2 cup salsa into a 9 x 13-inch baking dish. Arrange 6 tortillas to cover the bottom of the dish. Evenly top with half of the vegetable mixture. Arrange the remaining 6 tortillas on top. Sprinkle with 1/4 cup salsa. Evenly top the remaining vegetable mixture. Sprinkle with the cheese. Bake until fully cooked through and the cheese is melted, about 20 minutes. Sprinkle with the remaining 1/4 cup salsa.

i always try to have a pasta dish, a mexican dish, a breakfast & some kind of sandwich in my dinner rotation every week. my favorite enchiladas are cheese with avocado & cilantro, my burritos are always veggi & not much for tacos.

We love tacos…anything rolled up in a tortilla! We eat a lot of grilled things..chicken, pork, veggies.
I prefer veggies….I’d probably add yellow and zucchini squash and maybe daiya cheese and avocado on top when served!

I’ve been eating a lot of salads lately. My CSA box was full of greens this past week so I’m happily eating my way through it ;). Oh and lots of strawberries! Love it that they are so affordable right now. As for enchiladas, I almost always add chicken so I’m def eager to try this vegetarian version. I like adding sweet potatoes and I MUSt have avocado. Hope you ladies are doing well!Min recently posted..Healthy Breakfast Tacos w/ Sweet Potato Mango Salsa